As summer approaches, I like to accompany meals with no fuss, quick type stuff, either salads, or something that just requires a quick toss in the pan. This dish fits that bill perfectly…it’s really versatile as well, add different types of nuts, or instead of soy and oyster sauce, try tossing with lemon pepper and a bit of white wine—a totally different side, using the same ingredients.
2 tablespoons butter or olive oil
2-4 cloves garlic (I like lots, but everyone’s different!)
10 large mushrooms, cleaned and sliced
a large handful of green beans, washed and trimmed
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup water
1/2 cup sliced almonds
In a large sautee pan with a lid, melt butter (or heat olive oil).
First sautee garlic until golden, then toss in mushrooms.
Cover and sautee over low heat until shrooms are cooked through, and beginning to brown.
Toss in beans and allow to steam while shrooms cook.
Add sauces and water, and season with cracked black pepper.
Just before serving, add nuts.
Toss around a little bit and adjust seasonings.